About a year ago, I made strawberry cupcakes. I used an award-winning recipe and I joked that I should have left well enough alone. I messed up the recipe by adding some jam, which made it too moist. Did I follow the strawberry cupcake recipe this year? Nope!

How Were the New Multigrain Cupcakes with Strawberries?

People enjoyed the moistness and the fresh berries as well as the earthy flavor brought on by the multigrain flour. The ginger extract flavor was more noticeable in the aftertaste than the initial bite, so it was a fun surprise. I liked them, but definitely found them to be more of a breakfast cupcake than a dessert cupcake.

Groom 2.0 said he couldn’t taste the difference between the multigrain flour and the regular flour. I promised him that I would no longer place value judgements on his tasting notes, so I have no further comment about his feedback. Bride 2.0 asked to be exempted from this tasting after she told me that she didn’t like strawberries. Clearly, they won’t be picking this one.

A Note on the Strawberries in the Photo

The strawberries in the photo above are growing in our lawn. We did not plant them, they just showed up. While you may question our lawn care practices or even if those are really strawberries (I think they are, but I haven’t tried one yet), it was nice of them to show up for their photo op!

Snakeberry plants have completely smooth berries. The things in her picture are wild strawberries. Wild strawberries are fairly common around here if you don’t use weed killers on your lawn. I’ve eaten a few of them, but they’re not as sweet as domestic varietals of strawberries.

I recently discovered that I prefer multigrain flour over all-purp, it does have a much more interesting flavor. I love how you changed up the recipe – very unique! I am so curious about the olive oil! How cool :).

Snakeberries, which are the sort that grow on your lawn, are distinguished from strawberries because they have red (rather than golden) seeds. They are also found all summer long, whereas strawberries are only produced in early Spring. I would NOT eat these. In large quantities, they CAN be poisonous

I just tried the ABC finalist cupcakes, and they came out super dry. Not sure what I did … the only change I made was subbing in frozen and thawed strawberries for the fresh ones. The batter was YUM, but the cupcakes were so dry I could hardly swallow them.

The frosting turned out okay–a little lumpy from the strawberries, and I’m concerned about the amount of butter, but it tastes good. It would be a shame to waste it all, so I’m going to try some lemon cupcakes next. Fingers crossed!